Vagharia Roti | Roti Upma – Best ReUse of Leftover Roti

Vagharia Roti: Always eat hot and freshly prepared food, that is good for your health and also for your digestive system. But sometimes it happens, you can’t throw the food not even eat the same food in your next meals. So you have to reuse of that food i,e., prepare something new out of that remain food. Here is the Vagharia Roti recipe.

Vagharia Roti or Roti Upma | वघारिया रोटी

There are many ways and many dishes you can be renewed or reused it such as leftover Dhokla you can prepare Sev Khamani, Leftover Khichdi you can reuse it as Spicy Khichdi or khichdi pakoda, leftover Dal you can reuse to prepare paratha, leftover Dosa or Idly batter to Punugulu and many more items.

But in this article, I’m going to reuse leftover roti to prepare vagharia roti and also called as “Roti Upma“.

Vagharia Roti Preparation

Ingredients Required

5-6 Leftover Roties/chapati

1 medium onion

1 medium Tomato(optional)

3 green chilies

1 stem curry leaves

1 tbsp sugar

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp asafotida/hing

1 tsp turmeric powder

1 tsp red chili powder

2 dry red chili

1 tbsp dhaniya powder/coriander powder

salt to taste

2 tbsp oil

coriander leaves to garnish

Step by step method to prepare Roti Upma

First make the 4-5 pics of each Roti/ chapati and grind it in the mixer jar to make the crumbs of all the roties.(Do not make very thin crumbs).

Now chop Onion to small dice.

Add 2 tbsp oil to a heavy-based kadai and let it heat.

Now add mustard seeds and let it splutter.

Then add cumin seeds and hing to the oil.

Add green chillies, curry leaves and dry red chilli in the oil.

Add onion and saute it for few minutes, till they are slightly brown.

Now start the seasoning by add turmeric powder, salt, red chilli powder and dhaniya powder to the onion and stir it well.

Now add the roti crumbs and sugar to the onion mixture and mix it well at a low flame, if not it will stick to the pan.

Off the gas stove and add lemon juice and mix it well.

Garnish with coriander leaves and serve it hot.

Note: You can also prepare this dish with freshly made rotis, but let the roties cool totally and then make the crumbs of it, if not you can not make the crumbs.

Vagharia Roti

Recipe Type: Breakfast

Cuisine: Indian

Author: Preethi Khetani

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 2 Persons

Always eat hot and freshly prepared food, that is good for your health and also for your digestive system. But sometimes it happens, you can't throw the food not even eat the same food in your next meals. So you have to reuse of that food i,e., prepare something new out of that remain food. There are many ways and many dishes you can renew or reuse it such as leftover Dhokla you can prepare Sev Khamani, Leftover Khichdi you can reuse it as Spicy Khichdi or khichdi pakoda, leftover Dal you can reuse to prepare paratha, leftover Dosa or Idly batter to Punugulu and many more items. But in this article I'm going to reuse the leftover roti to prepare vagharia roti and also called as "Roti Upma".

Ingredients

5-6 Leftover Roties/chapati

1 medium onion

1 medium Tomato(optional)

3 green chilies

1 stem curry leaves

1 tbsp sugar

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp asafotida/hing

1 tsp turmeric powder

1 tsp red chili powder

2 dry red chili

1 tbsp dhaniya powder/coriander powder

salt to taste

2 tbsp oil

coriander leaves to garnish

Instructions

First make the 4-5 pics of each Roti/ chapati and grind it in the mixer jar to make the crumbs of all the roties.(Do not make very thin crumbs).

Now chop Onion to small dice.

Add 2 tbsp oil to a heavy based kadai and let it heat.

Now add mustard seeds and let it splutter.

Then add cumin seeds and hing to the oil.

Add green chillies, curry leaves and dry red chilli in the oil.

Add onion and saute it for few minutes, till they are slightly brown.

Now start the seasoning by add turmeric powder, salt, red chilli powder and dhaniya powder to the onion and stir it well.

Now add the roti crumbs and sugar to the onion mixture and mix it well at a low flame, if not it will stick to the pan.